Four Bean Salad

From Simply in Season

1/4 cup apple cider vinegar                                          

¼ cup red wine vinegar

3 TBSP olive oil                                                          

1 TBSP sugar

¼ tsp pepper

1 lb. green beans, cut into 1 ½ inch pieces and blanched

1 ½ cups cooked and shelled Edamame                       

2 cups black beans

2 cups pink beans                                                        

1 small red onion, diced

1 cup green pepper, diced                                           

1 TBSP each fresh basil, parsley, oregano, thyme

Mix together the apple cider vinegar, red wine vinegar, olive oil, sugar, salt and pepper in a large bowl and set aside.   Prepare the remaining ingredients, toss with the dressing and refrigerate at least 1 hour before serving.  Serves 12.